Recipe by Kittencal@recipezazz
This is a very handy method to have beef or chicken bouillon ready when you need it. You could always double the recipe, and store in covered freezer-proof containers in the freezer.
Top Review by Marmie's
Fantastic idea!!! I will be trying this this week and am sure it will be wonderful.... all your recipes are! Thank you Kitten! update.... this turned out really nicely.... I will have to make more stock as I often need more than just a tiny bit... Although...we are almost empty nesters and hubby keeps telling me to dust off the little pots and pans and retire the dutch oven!!! WHAT!!!! is he NUTS!!
- 2 cups chicken stock or 2 cups beef stock
- 1⁄2 cup white wine
- 1 bay leaf
- 2 cloves fresh minced garlic